Safe Bite Grade is independently calculated by Safe Bite Report based on public LDH inspection data. Not an official health department grade. Grade based on latest inspection cycle through 05/12/2026. Previous inspection history affects the grade. How we calculate.
Packaged food is not labeled as specified by law. [Corrected][Repeat]
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Food handlers are not wearing proper hair restraints.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. *** None food items touching food items inside reach in make refrigerator [Corrected]
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. *** Not set up properly [Corrected]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
An approved sanitizer is not being used during manual or mechanical warewashing. *** None provided at time of inspection [Corrected]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. *** Inside the reach in refrigerator [Corrected]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Mechanical ventilation of sufficient number/capacity is not provided. *** Foul order noted due to wet cloths
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. *** When not in use [Corrected][Repeat]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. *** Too many are stored wet [Corrected][Repeat]
Bulk containers are not properly labeled. *** White storage containers [Corrected]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. *** Missing for the three-compartment sink [Corrected][Repeat]
Clean equipment/utensils are not stored covered or inverted. *** All clean utensils during storage [Corrected]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. Stored side by side in deep freezer and refrigerator [Corrected]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Equipment and/or utensils are not constructed of approved materials. Food stored loose in non-food grade plastic bags [Corrected]
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Walls/ceilings or attached equipment are not clean. Vents must be cleaned in side storage room
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Corrected]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory.
An accurate product temperature-measuring device is not provided. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Official Inspection Reports
Louisiana Department of Health
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